This savory dish proves the power of letting one spice do its job. Photograph by Liza Schoenfein

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2 tablespoons extra-virgin olive oil
2 medium onions, peeled and roughly chopped
2 cups cooked or canned chickpeas, rinsed
1 heaping tablespoon paprika, plus more for sprinkling
1 small bunch of parsley, chopped
1 teaspoon flaky salt and freshly ground black pepper, plus more for sprinkling
8 pieces of chicken thighs and drumsticks, skin removed
½ cup water
2 medium summer squash, such as zucchini or yellow squash, cut into large chunks

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1) Heat the olive oil in a large pot and cook the onion until translucent, 3-5 minutes. Add the paprika and cook, stirring, about 1 minute. Add chickpeas and stir gently to combine. Add parsley, reserving a little bit to garnish the dish before serving. Add salt and pepper.

2) Add the chicken pieces and enough water so that ¼- to ½-inch of the chicken is covered, about ½ cup. Use a large spoon to ladle the onion and chickpea mixture over the chicken.

3) Sprinkle with additional paprika, salt and pepper. Bring to a boil; then lower to a simmer. Cover and cook for 30 minutes. Uncover and spoon more of the cooking liquid over the chicken. Add squash, sprinkling with a little more paprika, salt and pepper. Cover and cook for another 30 minutes, or until the chicken is stewed and practically falling off the bone. Garnish with remaining parsley and serve.

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